Garnish:
Lemon zest twist (discarded)
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass charged with soda. TOP with cider.
| 5/6 fl oz | Bourbon whiskey |
| 1/3 fl oz | Giffard Crème de Pêche de Vigne liqueur |
| 5/6 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/3 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1 1/3 fl oz | Thomas Henry Soda Water |
| 5/6 fl oz | Dry cider |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Egg white (pasteurised) – Eggs
Review:
Peach and bourbon combine harmoniously in this easy-drinking well-balanced fizz.
History:
Adapted from a recipe created in 2017 by Max and Noel Venning at Three Sheets, London, England.
Alcohol content:
- 0.7 standard drinks
- 6.77% alc./vol. (13.54° proof)
- 9.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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